Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Remove from the heat and stir in the cilantro. Cook 5-10 minutes, until the cheese is melted. Stir in the cream cheese until smooth, then stir in the shredded chicken, white beans, salsa verde, and cheddar cheese. Pull the chicken out and shred using 2 forks. Melt the cream cheese in the microwave for 10-15 seconds. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through. Divide the bok choy between bowls, then ladle the soup over. To make the chili oil: combine everything in a small bowl. Stir in the bok choy, soy sauce, and rice vinegar. Add the wontons and cook until they float, 2-3 minutes. Add the chicken, then stir in 4 cups broth. Stir in the broth and bring to a boil over high heat. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Add the onion and cook until fragrant, about 5 minutes. Heat the olive oil in a large pot over medium heat. Top with chili crisp sauce and green onions. Remove the dumplings from the skillet to a plate. Turn the heat to medium-low and let the dumplings steam for 4-5 minutes. Lime zest and juice, for serving Ingredients Carefully pour 1/4 cup of water into the skillet. 1 jalapeño, seeded, if desired and choppedġ pound boneless, skinless, chicken breasts or thighsĤ ounces cream cheese, at room temperatureĪvocado, cheddar cheese, and yogurt, for serving
